I love a fritter as a freeze-ahead meal prep item to use for impromptu dinners, packed lunches, picnics and as a veggie packed side, so these Indian Style Sweet Potato Fritters are a total winner. If you have any random root veg laying around you […]
It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not […]
Okay, now brace yourself, these chocolate muffins are (deep breath) egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely NOT flavour free! There is a good reason they are called Free From Everything Healthy Chocolate Brownie Muffins you see! I know what you’re thinking, what do they actually contain? The answer is basically all the good stuff.
In fact, there is so much good stuff in here that they would be a fabulous breakfast for anybody who doesn’t ‘do’ breakfast. They’re the healthiest choice you could go for if you need a sweet snack at coffee time, and the kids will think you’re being the best parent ever giving them this delicious treats when you know that they are actually bulking up on goodness. They are packed with iron, zinc, magnesium and antioxidants so this is certainly a situation where cake really is good for your health!
Overall then – a muffin case of perfect. I hope you’ll be pleasantly surprised by how fluffy and light these brownie muffins are. Serve them with the optional topping which is like a chocolate fudge, So sweet and squishy but with only a few simple ingredients.
Free From Everything Healthy Chocolate Brownie Muffins
- 90g dried dates
- 90g dried figs
- 100g oats (gluten free if required)
- 30g cocoa powder
- 1 tablespoon baking powder
- 250 ml water
- 100 ml milk of your choice
- 1 teaspoon vanilla essence
- 100g dates
- 100ml milk of your choice
- 2 tablespoons cocao powder
- 1 teaspoon vanilla essence
- Step 1 Preheat oven to 180°C / Fan 160°C / 350°F. Line 8 muffin tins.
- Step 2 First make a flour from your oats by blitzing them in a blender until they are a fine powder.
- Step 3 In one bowl mix the oats flour, cocoa powder and baking powder.
- Step 4 In a blender put together the dates, figs, water, milk and vanilla essence. Blend this mixture together until it’s smooth and lump free.
- Step 5 Now at the wet mixture to the dry mixture and mix until just combined. You don’t want to overmix this.
- Step 6 Divide into your muffin tin divide into your lined muffin tins, fill to ¾ full and level the tops with the back of a spoon.
- Step 7 Bake for 25 minutes, or until a toothpick or skewer comes out clear.
- Step 8 While they are cooking make the topping. Simply blend the dates, milk, cocoa and vanilla together until you have a thick paste. Placed this in the fridge for about an hour to firm up before frosting the top of your cooled muffins.
Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with […]
I have recently been toying with ‘healthy’ truffles. Not just because it’s the season for them but also because I am trying to find bite size treats for lunchboxes which pack a nutritional punch! These Salted Caramel Chocolate Avocado Truffles are not only sugar-free and school lunch friendly nut-free too – they are packed with good oils to support brain function and well being.
This recipe is just for the soft, truffle centre, the beauty is you can then roll them in anything you fancy. Be it cocoa powder, some coconut shavings, my son loves them rolled in currants and here I’ve used a quality Christmas spiced real hot chocolate flakes.
I have used a sugar-free dark chocolate which gives a rich result although these are anything but bitter. You could use a lighter chocolate if you prefer and are less concerned about them being sugar-free.
These are so great to take to friends houses if they have dietary requirements as they are vegan, nut-free and also suitable for many low carb diets. If you are on a keto diet these would make a fab post work out snack to satisfy your sweet tooth too.
Salted Caramel Chocolate Avocado Truffles
- 100g sugar-free dark chocolate
- 20g honey
- 50g coconut oil
- 150g ripe avocado
- 1 teaspoon caramel essence/flavouring
- pinch of salt
- avocado or a flavourless oil to roll
- Step 1 Melt the chocolate, coconut oil and honey together either in a bowl over a pan of boiling water or in a bowl in the microwave for one minute and stir well until completely dissolved.
- Step 2 In a food processor or Nutribullet blend the avocado, caramel, salt and the melted mixture together.
- Step 3 Refrigerate the mixture for one hour or place in the freezer for 30mins if you need to speed things along.
- Step 4 Using a melon baller dipped in warm water scoop out your truffles and shape in your hands – if you spray your hands with a flavourless oil like avocado oil it makes this step easier.
- Step 5 You should have approximately 16 truffles.
- Step 6 Roll in your topping.
- Step 7 These will keep for a week in the fridge or three months in the freezer.